Recipe Sneak Peek | Almond Butter Truffles
Author: 
Recipe type: Dessert
Serves: 25
 
From the Book: These little beauties are dance-worthy. You’ll make them, try them, and dance around your kitchen because you’re so happy you made them! These truffles are so good, even Mr. Not-So- Paleo will eat them {and he’s not a big fan of desserts and sweets}. The fact that he requests these says it all in my book! They might look hard to make because of the length of the directions, but trust me—they are super easy. I explain everything in fine detail so it will be wicked easy for you. I used almond butter in these, but if you’ve got another favorite nut butter, feel free to use it. Make sure your nut butter is just nuts only and doesn’t have any additive ingredients. You also want to make sure the dark chocolate has no soy, is gluten free, and, if possible, has no dairy.
Ingredients
  • 2 {3.5-oz.} 85% dark chocolate bars {you could also use chocolate chips}
  • 4 Tbsp. almond butter {crunchy or smooth}
  • 1 tsp. vanilla extract 1⁄2 tsp. cinnamon
  • unsweetened shredded coconut {optional}
Instructions
  1. Create a double boiler to melt your chocolate.To do this,find a heat-safe mixing bowl {I like glass or stainless steel} that will nestle nicely on top, or slightly in, a saucepan. Fill the saucepan halfway with water, place the bowl on top, and turn your heat on medium-low. Let the water start to simmer. Remember, you don't want the water to ever boil—keep it at a constant simmer.
  2. Chop up 11⁄2 chocolate bars and add to your double boiler to melt. Make sure that you don’t have steam coming out the sides of your saucepan and up the bowl. The fastest way to ruin melted chocolate is to get water on or in it!
  3. Once it’s melted, add in your almond butter, vanilla extract, and cinnamon. Stir it around until everything is melted and combined and then turn off the heat. Let it sit for a few minutes to cool down and then use some plastic wrap to cover it. When covering, make sure to press the plastic wrap on top of your mixture so it doesn’t form a skin layer.
  4. Leave the mixture in the fridge until it’s hard{normally a few hours}, or you can leave it in there for a few days. Whatever floats your boat!
  5. Take it out of the fridge and let it sit on the counter to warm up for about 10 minutes {unless your kitchen is extra warm, in which case the mixture will warm up faster}.
  6. Use a spoon or a small ice cream scoop to scoop out your hardened chocolate. Then roll it into a ball and place on a baking sheet lined with aluminum foil. Continue to do this until all the chocolate is used up. You should end up with around 25 balls. Place the sheet in the fridge
  7. Don’t put your chocolate bowl in the sink just yet. Set it back up as a double boiler, on medium-low. Chop the remaining half chocolate bar and add it to the double boiler. Why do I have you reuse the bowl? Because it’s already flavored from your truffle mixture, saving you an extra dish to wash and giving you great flavor without adding anything extra in!
  8. Once your chocolate is melted, pull your truffles out of the fridge. Roll a ball in the melted chocolate. Then use 2 forks to get the ball out and put it back on the sheet. Repeat until all your truffles are coated.
  9. If desired, sprinkle on a little bit of shredded coconut.
  10. Put them back in the fridge to harden for at least 1 hour. Serve and enjoy!
Recipe by Paleo On A Budget at http://paleoonabudget.com/2013/11/18/paleo-on-a-budget-book-recipe-sneak-peek-almond-butter-truffles/